posted November 10, 2011 07:54 PM            

I found a few that I want to try like this Roasted Red Onions with Sage Pesto:

Ingredients
- 1 cup lightly packed sage leaves
- 1/2 cup freshly grated Parmigiano-Reggiano
- 3 Tbsp. pine nuts
- 2 1/2 tsp. kosher salt, divided
- 1 clove garlic, roughly chopped
- 1/3 cup plus 2 Tbsp. extra-virgin olive oil, divided
- 6 red onions, each cut into 6 wedges

From: http://www.oprah.com/food/Roasted-Red-Onions-with-Sage-Pesto-Recipe-April-Bloomfield-Recipes#ixzz1dLf6YqHE

I love a good pesto and I love red onions sage so it should be pretty good…

I know this is traditional for some but most of my family is a little iffy about brussel sprouts, maybe adding bacon would help:

Ingredients

- 3 slices bacon, chopped
- 1 tablespoon extra-virgin olive oil, 1 turn of the pan
- 1 shallot, chopped
- 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
- Salt and pepper, to your taste
- 1 cup chicken broth

It’s a Rachael Ray recipe so it is easy enough…

From: http://www.foodnetwork.com/recipes/rachael-ray/brussels-sprouts-with-bacon-recipe/index.html

Or maybe brussel sprout salad, but my family isn’t that crazy about the sweet-savory mix…they would try it to be polite, who knows they might love it, sometimes they surprise me:

Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
http://www.foodnetwork.com/recipes/crunchy-sweet-brussels-sprout-salad-recipe/index.html

Or there are these Cran-Carrots - I think these would go over well because everyone loves my brown sugar glazed carrots on Easter:

Directions: Cook 1 1/2 pounds thinly sliced carrots in a skillet with 2 tablespoons olive oil until beginning to soften, 5 to 7 minutes. Add 1 1/2 cups no-sugar-added cranberry juice, 3/4 teaspoon cumin and a pinch each of cinnamon and salt. Simmer, stirring, until tender and glazed, 25 minutes. Sprinkle with chopped parsley.

From: http://www.foodnetwork.com/recipes/food-network-kitchens/cranberry-glazed-carrots-recipe/index.html

This spinach and cheese puff would go along with the traditional casserole theme, and it looks awesome:

Ingredients

- Butter, for baking dish
- 3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 1/2 cups half-and-half
- 3 large eggs, lightly beaten
- 1 1/2 cups coarsely grated Gruyere cheese (about 6 ounces)
- Coarse salt and ground pepper
- 1/4 teaspoon ground nutmeg

From: http://www.marthastewart.com/339340/spinach-and-cheese-puff?czone=food/thanksgiving-center/thanksgiving-center-dishes

I am leaning toward making the spinach pouf and definitely the onions with sage pesto…